Mexican beans salad
2019-06-02- Cuisine: Mexican
- Course: Light lunch, Main course, Starter
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- Servings: 2 or 3
This salad is hearty, delicious, nutritious and colourful. It is an excellent meal for vegans and vegetarians as it contains enough protein, fiber, vitamins and minerals.
I use cooked dry beans (any type), chickpeas, corn and raw vegetables.
Ingredients
- 2 cups of home cooked or canned beans, any colour or a combination of red, black and white beans
- 1 cup of cooked chickpeas
- 1 cup of cooked sweet corn
- 1 medium size onion, finely diced
- 2 halves of green and red peppers, cut into small pieces
- 2 garlic cloves, crushed
- Fresh chopped red or green chili, to taste
- Fresh lime juice (or lemon), to taste
- A handful of coriander or parsley, finely chopped
- 2 tbsp or more of olive oil
- 1 tbsp of fresh oregano or 1 tsp of dry oregano
- 1 pinch of cumin powder (optional)
- Salt & pepper, to taste
Method
Step 1
In a large salad bowl, combine all the ingredients and seasonings. Mix well then taste. Adjust the seasonings if needed. It is best if this salad is refrigerated, for at least a short while, before being served.
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